Jicama Slaw If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish. This is a great recipe to pull out your mandoline. You can substitute one-half a head of green cabbage for the bagged shredded cabbage, and the mandoline makes quick work of cutting the jicama and carrots into a thin julienne. 1/4 cup rice vinegar 1/4 cup olive oil Zest and juice of 2 limes 1 tablespoon agave nectar, honey or sugar 1/2 cup chopped cilantro Sea salt and freshly ground black pepper, to taste 1 medium jicama, peeled and cut into a thin julienne 3 carrot, peeled and cut into a thin julienne 1 10-ounce bag “angel hair” shredded cabbage for coleslaw 3 green onions, chopped Whisk the vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well. Refrigerate until ready to serve. Makes 6-8 servings.